1 box white cake mix (without pudding)
1 sm. instant coconut cream pudding
4 eggs
1/3 c. water
1/2 c. rum
1/4 c. Wesson oil

Blend all ingredients and beat 4 minutes at medium speed. Pour into 2 greased and floured pans. Bake at 350 degrees for 30 minutes. Test with cake tester. Cool 15 minutes in pans then remove and completely cool on wire racks.

FROSTING:

1 (303 size) can crushed pineapple
1 sm. instant coconut cream pudding
1 (9 oz.) Cool Whip

Do not drain pineapple, stir pudding into it and then fold in Cool Whip. Can decorate the top and sides of cake with coconut if desired.